I have found that the CSA veggies this time of year lend themselves well to stir-fries and sautes. The fresh greens can be sauteed with garlic and rolled into an omelet, they can be sauced with ginger, garlic and lemon and thrown in with pasta, or simmered with a lovely coconut curry to top a bowl of rice. Today’s rendition landed on toast triangles as a late summer afternoon appetizer.
Leftover prepped veggies from a batch of Farm Fresh Spring Rolls made earlier in the week made this snack super easy to prepare, and the garlic scapes and spring onions gave it lots of flavor. To really give it a flavor boost, we served the appetizers topped with my neighbor’s (and CSA sharer) scape pesto. I asked her for the recipe to print here, and her lovely handwriting along with a returned plate and a few fresh strawberries made the most beautiful still life. Enjoy!
Garlic Scape Saute on Toast
- 1 Tbs. olive oil
- garlic scapes, sliced long and thin
- green onions, cut into thin, long sections
- kohlrabi, julienned
- Swiss chard, sliced into long ribbons
- salt and pepper to taste
Directions:
Heat the oil in a large saute pan on high heat. Add the veggies and saute until they are wilted and beginning to brown. Add salt and pepper.
Serve on triangle toast with crusts removed and top with a dab of pesto.
Vegetarian Perspective 